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Sheet Pan Tomato Soup

Sheet Pan Tomato Soup

Craving a cozy bowl of soup? This roasted sheet pan tomato soup is as easy as it gets and packed with deep, delicious flavor. Roasting the veggies takes it to a whole new level. Don’t skip the parmesan crisps—chef’s kiss.
 
Serves: 4
Time: 50 minutes

  • INGREDIENTS

     2 carrots 

     2 red bell peppers

     16 oz Campari tomatoes 

     16 oz cherry tomatoes 

     1 yellow onion 

     1 head garlic 

     Olive oil

     Salt & black pepper 

     Dried basil 

     2–4 cups chicken or veggie broth 

     1⁄2–1 cup cream or coconut cream

     Sourdough 

     Butter 

     Parmesan 

     Fresh basil 

     Balsamic vinegar

  • INSTRUCTIONS

    1. Season chopped veggies with olive oil, salt, pepper, and dried basil.
    2. Roast at 350°F for 35 mins (convection) or 375°F for 45 mins (conventional).
    3.  Transfer to a pot, squeeze out roasted garlic, add broth, and heat for 5 mins before blending.
    4.  Stir in cream, adjust seasoning, top with basil, and finish with a splash of balsamic.
    5.  For parmesan crisps: butter sourdough, sprinkle parmesan, and bake at 350°F for 8 mins (convection) or 375°F for 10 mins (conventional).

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